Cooking Classes in San Francisco

2017
  • END OF SUMMER SUPPER (SOLD OUT)

    September 8, 2017 6:00 PM

    Even though summer is technically coming to an end, this is when our local Bay Area products are at their best. At the top of this list for many is our heirloom tomatoes which I can’t eat enough of this time of year. Bright red and thinly sliced with a razor sharp knife to look identical to raw beef carpaccio, this impeccably garnished tomato dish is incredible. This is also peak time for fresh figs and I know we will be going through cases of Black Missions, Brown Turkeys, Kadotas and more each week. They’re so good we’ll use them in two courses, our salad and our dessert. Sure hope you love figs as much as we do. The main course will feature jumbo sea scallops which we will learn how to cook to perfection and I’m sure we’ll use some extras for a sashimi treat… This dish pairs the scallops with summer corn and tomatoes, both cooked a few different ways to create a unique and technical dish. I hope you can join us, the chocolate stuffed figs alone are worth it. this class is 4 courses and lasts 4 hours.

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  • END OF SUMMER SUPPER

    September 15, 2017 6:00 PM

    Even though summer is technically coming to an end, this is when our local Bay Area products are at their best. At the top of this list for many is our heirloom tomatoes which I can’t eat enough of this time of year. Bright red and thinly sliced with a razor sharp knife to look identical to raw beef carpaccio, this impeccably garnished tomato dish is incredible. This is also peak time for fresh figs and I know we will be going through cases of Black Missions, Brown Turkeys, Kadotas and more each week. They’re so good we’ll use them in two courses, our salad and our dessert. Sure hope you love figs as much as we do. The main course will feature jumbo sea scallops which we will learn how to cook to perfection and I’m sure we’ll use some extras for a sashimi treat… This dish pairs the scallops with summer corn and tomatoes, both cooked a few different ways to create a unique and technical dish. I hope you can join us, the chocolate stuffed figs alone are worth it. This class is 4 courses and lasts 4 hours.

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  • KNIFE SKILLS: CHOP LIKE A PRO

    September 22, 2017 6:00 PM

    Our Knife Skills class has become so popular so we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives. We’ll teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10 times in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

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  • KNIFE SKILLS: CHOP LIKE A PRO (SOLD OUT)

    September 29, 2017 6:00 PM

    Our Knife Skills class has become so popular so we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives. We’ll teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10 times in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

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Students say…

“This is a real cooking class – everyone has their own station, it’s conducted in a commercial kitchen in San Francisco and you get real hands on experience and training.”

“Wow, what a spectacular experience. I was expecting a high-level overview of what we would be cooking plus some hands-on stuff, but over the course of four hours Jordan imparts such a deep set of cooking skills and knowledge that I feel that I learned more here than I had in the last four years. Jordan’s ability to handle a group of total strangers working with sharp knives and boiling pots and pans is awe-inspiring.”